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Super Quick And Easy Preserved Lemons
Super easy recipe for preserved lemons to use in all sorts of recipes from tagines to fish dishes, Moroccan dishes to salsas and sauces
Ingredients
- 5 unwaxed lemons if you can't get unwaxed then just get 'normal' lemons and scrub really well in hot soapy water to remove the preservative wax and then dry well
- 1/2 tsp coriander seeds optional
- 1/2 tsp allspice berries optional
- 2 bay leaves optional
- 1/2 tsp black peppercorns optional
- 100 g sea salt I used Malden salt
Instructions
- Slice the lemons into rings about 0.5cm/1/4" wide.
- Using a 1/2 litre/1 lb kilner jar (or smaller jars that just fit the lemon slices) start layering up the lemon slices and adding in the salt and spices as you go.
- Finish off with a layer of salt on top.
- Pop on the lid and shake jar well.
- Set aside for 4 - 7 days shaking every day.
- Once opened store in the fridge and rinse off the lemon, discard the flesh and use the chopped peel in your recipes.
Video
Notes
Gluten Free, Sugar Free, Vegetarian
The spices are optional. If you just want simple preserved lemons in salt leave them out but they do add lovely flavour.
Nutrition
Calories: 172kcalCarbohydrates: 54gProtein: 6gFat: 2gSaturated Fat: 1gSodium: 38772mgPotassium: 822mgFiber: 17gSugar: 14gVitamin A: 157IUVitamin C: 287mgCalcium: 199mgIron: 4mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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